Lately it seems there’s always a request to bring a dessert…to a block party, a grad party, a friend’s party. This one is a dietitian’s dream! With sweet strawberries, dark chocolate and low fat ricotta, it’s one of my favorites. And every time it’s served, it’s a hit!
Sweet Ricotta, Strawberry & Chocolate Cups (makes 18 minis)
1 package won ton skins (18 skins used)
1 cup low fat ricotta
1 ounce (1/4 cup) dark chocolate chips (at least 60% cacao), chopped
9 ripe strawberries, cut in half and sliced thin
1 tablespoon sugar
1 teaspoon vanilla extract
1 tablespoon canola oil
Preheat oven to 350 degrees. Prepare mini muffin tins with light coating of cooking spray. Place 1 skin in each cup, pressing gently to form. Brush edges lightly with oil. Bake 7-10 minutes (until very lightly brown). Allow to cool.
In the meantime, mix sliced strawberries with sugar in a small bowl. Allow to sit until the strawberries release some juice (5 minutes). Combine ricotta and vanilla in a medium bowl. Mix in chocolate. Fold in strawberries.
To serve, place about 1 tablespoon filling in each cup. Arrange on a plate for serving and ENJOY!